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Summer or Autumn Risotto

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When making risotto I use an old cookbook that someone gifted me so long ago I have no idea whom or maybe I lifted it from my folks house.  I've had it for about 30 years and it has about 100 recipes, but I really only use one and adapt it myself with other ingredients.  All the recipes are basically variations on the same single recipe below maybe without the wine.

If you're serving this as a side dish make someone else deal with the grilled meat or whatever, you have work to do and it needs your full concentration.

1 1/2 cup rice
5 1/2 cups broth (Chicken for summer version and veggie for autumn version)
2 TB butter
1/3 cup onion
1/3 cup parm and more for topping the dish

-Melt the butter in a large heavy bottom pan medium heat and add onions. Stir until translucent.
-Warn the broth in another smaller pot.
-For the summer version add a large handful of chopped tomatoes and a squirt of tomato paste and then add the rice.
-For the Autumn version add a big handful of Mighty Cap Mushrooms and a touch of truffle salt and then the rice.
-Pour yourself a glass of white wine.
-Stir this until the tomatoes or mushrooms breakdown and add about a glass of white wine and then pour yourself another glass.
* some people hate stirring risotto, but just put on some good music and drink some nice wine while you do it and I bet you'll like it.  If you still hate doing this either your music, wine or both sucks.  In this case go the instant pot route.  Dump all this in an instant pot with 4 cups of broth set to 5 minutes and you'll be good.  If you are down for stirring please continue.
-Add broth a ladle A close-up of a spoon

Description automatically generated with medium confidencefull at a time and stir until incorporated and drink a sip of wine. 
-Add another ladle stir- drink a sip of wine and repeat and repeat and repeat and repeat and repeat.
-This process continues until most of the broth is gone and usually about 2/3 of the bottle of wine.  Hopefully now the texture is creamy and there is still a bit of bite to the rice and you're feeling the troubles of the day melt away.  Turn the heat down and add the Parmesan.
-Call the guests over add a touch more broth and pour the rest of the wine in your glass. 
-Dinner is served - top with more Parmesan as you plate the dish and a few fresh basil leaves for the summer version.  Buon Appetitio and Salute.
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